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Thursday, August 27, 2009

Peach Cobbler

I decided to go for it...

Peach Cobbler
(Adapted from, from Gourmet, September 1999)
4 servings
6 large peaches, cut into thin wedges
1/4 cup brown sugar
1 tablespoon fresh lemon juice
1 tablespoon Nocello (walnut liqueur)
1 tablespoon cornstarch
1 cup all-purpose flour
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon salt
3/4 stick cold unsalted butter, cut into small pieces
1/4 cup boiling water
Preheat oven to 425° degrees F.
Toss peaches with sugar, lemon juice, and cornstarch in a 2-qt. nonreactive baking dish and bake in middle of oven 10 minutes.

Stir together flour, sugar, baking powder, and salt. Blend in butter with your fingertips or a pastry blender until mixture resembles coarse meal. Stir in water until just combined.
Remove peaches from oven and drop spoonfuls of topping over them. Bake in middle of oven until topping is golden, about 25 minutes. (Topping will spread as it bakes.)

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